The third edition of Culinary Cascade, a flagship celebration of Meghalaya’s rich culinary heritage and creative ecosystem, concluded on March 29 at the scenic Ward’s Lake. The two-day festival brought together chefs, farmers, entrepreneurs, and food enthusiasts, reaffirming the State’s growing prominence in India’s gastronomic landscape.
Drawing an estimated 4,000 visitors, the event featured curated discussions, live cooking demonstrations, product launches, and interactive experiences that blended traditional practices with modern culinary innovation. The festival highlighted Meghalaya’s commitment to sharing its distinctive flavours with wider audiences.
Speaking at the valedictory function, Tourism Minister Timothy Dalbot Shira said Meghalaya remains a land of “extraordinary abundance,” where forests, rivers, and fertile soils yield ingredients deeply intertwined with the identity of its people. “What Culinary Cascade does is take this abundance and say, ‘look at what we have and what we can build with it,’” he remarked.
Shira noted the growing contributions of farmers, restaurateurs and winemakers in taking Meghalaya’s flavours beyond the State. He emphasized that the festival represents not just cultural pride but also a thriving economic ecosystem that the government is committed to strengthening. He also acknowledged ongoing collaborations with organisations like SEETI to nurture emerging culinary professionals grounded in their heritage.
The live cooking zone showcased demonstrations by New Year, IHM, Kong Dial Muktieh, and Anjali Paul, who presented their skills using both traditional and contemporary techniques. A major highlight of the day was the SEETI Table, which brought together chefs and storytellers to explore Meghalaya’s culinary narratives.
Chief Secretary Dr. Shakil P. Ahammed described Culinary Cascade as a catalyst for elevating Meghalaya’s tourism and entrepreneurial sectors globally. He said the State’s cuisine stands out for its authenticity and quality, shaped by its natural bounty.
Chef Ahmedaki Laloo of A’Origins and Curator of the festival highlighted the depth, diversity, and creativity that define Meghalaya’s food culture. During a panel discussion with communications consultant Dr. Dilip Cherian, Commissioner & Secretary Tourism, Dr. Vijay Kumar, noted that despite geographical limitations, Meghalaya has expanded its reach through stronger recognition of identity and storytelling.
The festival also saw the launch of two new products under PRIME Meghalaya—Red Rice Brew by Rida Sten Cottage and Mushroom Pickle by Tassiana Jyrwa. The participation of SEETI Kahaani added national culinary voices to the event, enriching dialogues around Meghalaya’s food traditions.
Over two days, Culinary Cascade 2026 successfully blended food, knowledge, culture, and community engagement, further solidifying its place as a premier platform celebrating Meghalaya’s evolving gastronomy.
